Comments on: sweet potato buttermilk pie

By: Jen M.

Jen M. — Fri, 19 Mar 2010 21:57:12 +0000

This is a wonderful pie– a Southern dessert filtered by a Northern cook so that it is not too sweet. I had never seen the appeal of sweet potato pie until I tried this– the rich filling with the tangy buttermilk, and aromatic nutmeg, wow. I do make two changes. First, I use brown sugar instead of white. Second, I dispensed with the complicated mixing and whipping of egg whites– I just throw all the ingredients in a bowl and blitz it with my immersion blender. Outstanding, I have another one (of these pies, natch) in the oven right now.
Thanks Deb!

By: Anna

Anna — Sat, 02 Jan 2010 15:12:40 +0000

This was a big hit at the New Year’s party yesterday. The crust didn’t work out so well for me — I was thinking that it would be fab with a graham cracker crust and am glad to see that Beth had the same idea (and it worked out well). I’ll definitely try that next time. Thanks!

By: Beth

Beth — Thu, 31 Dec 2009 16:35:21 +0000

I made this for Christmas dinner, and it was a hit. I skipped the lemon juice, and made a graham cracker crust instead. Loved it!! The very little leftover there was kept well in the fridge for a few days, too.

By: Jackie

Jackie — Sat, 26 Dec 2009 19:24:44 +0000

I made for Christmas, too! I thought that looked like enough filling for two small pies rather than one big one. Unfortunately, we ended up with two pies only about an inch thick. I “repaired” by beating 8 oz cream cheese with 1 cup confectioners sugar and 1 t. vanilla, then beat in splashes of milk until the consistency seemed right. Spread half overtop each cooled pie, sprinkled a teaspoon or so of brown sugar over each, and covered with plastic wrap. The brown sugar liquefied into a caramel-y glaze that settled into the swirls of the cream cheese topping. Gave one pie to a neighbor. She called to say that was the best pie she’s ever eaten! BEST PIE SHE’s EVER EATEN! Thank you for sharing!

By: meagan

meagan — Sat, 26 Dec 2009 15:11:59 +0000

I just made this for Christmas. I followed the recipe exactly but cut the lemon juice to 1 tbs. I am glad I did-I think next time I might leave it out all together. The pie was very delicious though and tart. Someone said it tasted similar to a cheesecake. It has a nice light and creamy texture to it and the buttermilk really ups the flavor. This was way better than my last sweet potato pie I made from my Better Homes and Gardens cook book. Thank you for sharing!

By: Georgina

Georgina — Thu, 10 Dec 2009 23:48:12 +0000

I made this today with Joy the Baker’s No-Roll pie crust! I think I fudged something somewhere because the crust had more of a hard cookie-like texture – it could’ve been overbaked – AND I forgot to add the buttermilk. It was sitting curdling on top of my freezer ALL THE WAY OVER THERE and it just didn’t make it. I’m really wondering what it would’ve tasted like perfect, because even my bodged effort was how-bad-would-it-be-to-have-thirds delicious. I didn’t add any lemon juice, either, and I think I’m you on that one, Deb – the warmth and sweetness of the sweet potato mixture was just right as it was for me. And I was left with enough to add the buttermilk to and freeze – maybe that won’t work in practice, but it was too good not to. :D

By: Eleni Mathewes

Eleni Mathewes — Mon, 07 Dec 2009 16:18:20 +0000

Just thought I would suggest another method of cooking those potatoes for the pie. Being from the south and being from a family that LOVES sweet potato pie (except for me, don’t care for them). Try baking your potatoes instead of boiling them. My mother and sister always bake the potatoes (hanging on to those old family traditions) because you don’t loose any of the flavor or sweetness when they are cooked this way. It will make a much richer pie. Just remember to put the potatoes on a foil lined pan and of course prick them.

By: BJ

BJ — Sat, 05 Dec 2009 23:07:54 +0000

Have you tried using Meyer lemons for the juice? Their added sweetness should balance things out.

By: Jessie

Jessie — Thu, 03 Dec 2009 16:57:36 +0000

I made this for Thanksgiving and it was enjoyed by all, even the pumpkin pie devout. I always love the flavor and tartness of buttermilk in food, so I skipped the lemon juice. I should have added in at least 1 Tbsp for extra tartness as the buttermilk was almost overwhelmed.

By: anna

anna — Thu, 03 Dec 2009 11:32:10 +0000

i donk know why? i love sweet potatoes and was really looking forward to it, pastry turned out lovely (i used your freezing method) but i just found the flavour of sweet potoato too strong, but mabye its just me and my common tastebuds ;)